Summer FEFPA Conference Raising Sustainable Natives Implementing a Garden to Table concept in our schools listen.design.deliver
1 INTRODUCTIONS Agenda 2 3 4 5 GRANT PROGRAM WHY A FOOD GARDEN? BUILD YOUR FOOD GARDEN Q & A
Introductions
Lindsey Perez AIA, LEED AP BD+C, GGP 2017 Professional Development Grant Recipient Patty Moser ITERS and ECERS; Conscious Discipline Trinity Child Development Center Executive Director Colby Howard Trinity Child Development Center - Director of Education, Early Childhood Center Rich Poole Trinity CDC and K-8 School- Chef and Food Service Manager
Grant Program
Who We Are is a global integrated design firm. Our promise: to elevate the human experience through design. This inspires a culture of design and fuels the work we do around the world. Our service model: listen.design.deliver #1 Nationally recognized in: K-12 Educational Design 16 PDGs Awarded since 2014 $5,000 seed money and 80 hours volunteer time 29 Offices Austin Charlotte Chicago Cleveland Colorado Springs Denver Des Moines Honolulu Houston Kansas City Las Vegas Lincoln Los Angeles Minneapolis New York Omaha Orlando Pasadena Phoenix Portland Riverside Sacramento San Francisco Seattle Tucson Washington DC Dubai Nairobi Shanghai Green Building Design Firm #10 Services: ARCHITECTURE Integrated Design BIM Modeling Architecture 2030 INTERIORS Programming FF&E Branding / Marketing BD World Architecture #1 Architecture Firm in the U.S. ARCHITECT Magazine 2012 ENGINEERING MEP Structural Energy PLANNING Master Planning Space Planning Facilities Assessment OPTIMIZATION Commissioning Energy Modeling Energy Master Planning
Professional Development Grant (PDG) Program
Inspiration Passion Personal Benefits Peer Benefits
By the Numbers Impact of non-sustainable natives 1/3 42% 39% 3.4 Of children in the U.S. are overweight or obese Of children consume less than 1 vegetable serving daily Of children consume less than 1 fruit serving daily Hours/yr : Typical Nutrition Education elementary children receive
By the Numbers Impact of sustainable natives 76% 69% 85% 73% Improvement in nutritional attitudes Increase in sense of community spirit Saw improvement in environmental attitudes Students, who work in the school garden, reported increasing their actual consumption of produce
Raising Sustainable Natives Facts about the Trinity Downtown School Early Education - 8 th Grade campus Urban, downtown site 400+/- students Plan how to sustain the garden Growing for local seasons School is open yearround
Dollars and Hours What will it take? Dollars Request: $5,000 Planting Supplies: $3,200 (boxes, tools, etc) Planting Material: $1,000 (soils, seeds, etc). Toolkit: $800 Hours Request: 80 hours Planning Meetings: 20 hrs Implementation: 40 hrs Toolkit Development/Garden Follow-up: 20 hrs Extra Time Volunteerism: Curriculum Integration Presentations to School Community Follow-up to ensure the garden continues beyond grant time period.
Timeline 25 Weeks: PDG Kickoff to Toolkit Delivery PDG Award 01.2017 Planning Approval with School 03.06.2017 Weekly Friday Campus Planting Visits 03.17.17 Start Toolkit 06.01.2017 Toolkit Ready 07.01.2017 First Harvest 40 days Toolkit Development 30 days First Meal 05.15.2017 Planning Meetings with School Plan for Second Harvest 06.01.2017
Deliverables How will the Grant Outcomes be shared? Internal: Knowledge Sharing: Updates on Intranet Formal Presentation to Peers Toolkit Development External: Community Community Sharing: Presentations to School Community Develop Press Releases with School Share Toolkit with Parent Community Collaboration with HiEd Client Collaboration with Valencia College: The Film Department from a local college would be interested in filming the process.
Why a Food Garden?
Inspiration + Sustainability
Sustainability + WELL(ness)
WELL (ness) + Schools
Nourishment in our Schools Trinity s Perspective
Increase in Childhood Obesity Chi dhood Obesity K o s No Bou ds Exists in urban, suburban and rural areas Effects both males and females Effects all racial and ethnic groups Effects all educational levels Effects all socioeconomic statuses
Society s Impact on Health Fast Food Higher calorie foods Larger portions Soda and sweetened beverage consumption More meals away from home Advertising Changes in the food industry Bur i g Less Ca ories Limited recess time = less physical activity Fewer sidewalks in communities More screen time Increase in technology or hand-held devices Families perception of safety
First Steps: Trinity Downtown School s Reasons for Sustainable Natives Removed all desserts from the menu Remove all fruit juices Remove chocolate milk Removed all televisions from the classroom Reduced the use of computers Smart boards used mostly for active learning, research, projects
Menu Changes: Incorporating First Steps into the Daily Food Program Menu Added more high quality carbs to snack menus (less crackers) More fresh and frozen less canned Whole wheat breads, grains, and pastas No fried foods or fast frozen fried foods (fish sticks, chicken nuggets) No chips
Nemours Video http://youtu.be/zgxa1-wi61g
Why a Food Garden? Trinity Downtown School s Reasons for Sustainable Natives Children spend up to 50 hours per week in school Education today = caring for the whole child Made a commitment to improve the foods we served Provide at least 1 hour a day of outside play Provide limited or no screen time Parents time is limited Create a true partnership Affordable Food Program as part of Tuition
Next Steps: Garden to Table at Trinity Lutheran School
Build Your Food Garden
Build Your Food Garden Understanding the 9 Steps to a School Food Garden Planning 1. Find Passionate Partners 2. Research Local Food & Health Regulations 3. Understand Your Garden Climate Zone Design 4. Establish Vision & Goals 5. Design Your Food Garden 6. Build Day and Plant Seeds Implementation 7. Curriculum Integration 8. Integrate the Garden into the Food Stream 9. Sustain the Garden with Parent Involvement
1. Passionate Partners A Passionate Community makes all the difference Grant kick-started efforts but Health & Wellness Passion was present Great community partner for Vision Implementation = Fleet Farming Garden Champions Garden maintenance Education Implementation Food Sharing Parent Support Building Valencia College documenting our Story Parent Involvement is key
Urban Farming Fleet Farming is a community-based, urban farming program. 4 Current Fleet Farming Branches Orlando, FL Jacksonville, FL Uganda, Africa Oakland California Mission: to increase the production of locally grown produce in order to reduce the environmental impacts of modern food systems. Bike powered urban farming model Transforms underutilized residential lawns into productive farms that are maintained and harvested by the non-profit organization to be sold at local vendors and farmers markets. Resident s within the community of a Fleet Farming branch can register to donate a portion of their land to the organization and in return receive 10% of the plot s production.
2. Research Local Food & Health Regulations Local Food and Health Regulations for Florida www.floridahealth.gov School Food and Nutrition Services Food Safe Gardening Practices https://www.fns.usda.gov/sites/default/files/foodsafety_schoolgardens.pdf
3. Understanding Your Garden Climate Zone Florida includes zones 9a, 9b, 10a, 10b and 11a
4. Establish Vision and Goals Spend time dreaming of your ideal garden and how it will serve your community Visioning is always an important process to take prior to starting any new project.
5. Design Your Food Garden Trinity Downtown School Prominent Location South side of K-8 Building Fenced-in area N Site Selection
sidewalk school parking K-8 main office 5. Design Your Food Garden 1 SF Garden Space per Occupant Access to flat ground, sunlight, and water Trinity Downtown School Garden 208 SF of Garden Beds: 6 4x8 Vegetable Beds 1 4x4 Herb Bed 2 Compost Bids N Master plan: Add 7 vegetable and 4 herb beds to meet WELL Building Standard Livingston St.
6. Build Day and Plant Seeds Cucumbers Pre-Build: Designate a Volunteer Champion to lead volunteers on Build Day Develop Companion Planting Layout Day 1: Prep the ground & build the garden beds Day 2: Involve Students Fill the beds with composite soil Install drip irrigation Plant the seeds
7. Curriculum Integration Garden Project Challenge Art and Spanish Garden Labels Study different types of gardens Butterfly Flower Food Vegetable Paintings Health Benefits Research Diagrams with parts of a flower
Florida State Education Standards Language and Communication: Listening, Speaking, Reading and Writing Social and Emotional Development: Positive Relationships Approaches to Learning: Curiosity Physical Development: Fine Motor and Gross Motor Skills Cognitive Development and General Knowledge: Math, Science, Social Studies and The Arts
Garden Celebration Blessing of the Garden Tasting station with salad mix Season Pops: used kale from our garden Questions for the experts Fellowship: reading stories, singing songs, talking and hanging out with other classrooms
Teaching Tools Edible Education (edibleedu.com): Cooking demonstration videos, kid friendly recipes ChooseMyPlate.gov: USDA website Gardening for Grades and Gardening for Nutrition Creative Curriculum Teaching Guides: Gardening Study and Tree Study
Lesson Planning Brainstorming at Age Group Meetings Implement the garden year round Switch which standards are being met with the garden weekly Schedule a rotation for each class to have a turn tending to their box Garden buddies
Helping our Community Compassion Corner Farmer s markets Educating families Sending food home with kids
8. Integrate Garden into the Food Stream Host a Garden Celebration Tastings Fresh Popsicles Ask the Expert Demonstration classes Supplement the produce served with produce from the garden Use Herbs for entrees
Raising Sustainable Natives Trinity s Food Garden Integrated into Education Located close to kitchen and classrooms 800+/- lunches and snacks daily Meal planning for salads, soups, etc. Minimal time required to start Harvested from garden for 6 weeks
By the Numbers Impact of food garden at Trinity in 6 weeks post 1 st Harvest 1/3 4,030 Of produce bill reduced during the First Harvest: $614.81 saved. The money saved could add two more vegetable beds. Salads served from the garden. 258 snacks served from cucumbers and bok choy grown in the garden. 73% Students and staff became aware of the difference in fresh and canned/frozen.
Dollars and Hours What it took Dollars Hours Extra Time Spent: $4,920 Beds/Planting Material: $3,921.70 2-years of Soil/Seed Replacement: $750.00 Garden Popsicles: $248.30 Spent: 80 hours Planning Meetings: 10 hrs Implementation: 24 hrs Website: 46 hrs Gather content Determine Brand Develop Website Test Website Launch Website Volunteerism: Curriculum Integration Garden Celebration Meet with Parents & Parent-Teacher League Pulling of Weeds Soil/Seed Replacement for 2 years Video
9. Sustain the Garden with Parent Involvement
Questions?
For More Information Visit www.raisingsustainablekids.com